A cobpobation of vibginia



R. WELLS. IVIEHOD 0F EXTRACTING VALUES FROM GARBAGE AND THE LIKE. APPLicATloN FILED JAN. 2, |918.

Patented June 24, 1919.

jv VENTO/v 'Kay/wond L/e/- 8y F@ TTOENEY.

A UNITED 'STATES PATENT oFFicE. N

RAYMOND wia.r.1.s ,.o1jy Homan, NEW YDRK, A ssIeNoja roem-:WELL conronn'rrom or GLEVELAND, omo, acoaroaarron or VIRGINIA t mamon" or Exrmc'rme v ALUns FROM. cansada Nn-THE 1.11m.

ToaZZ 'whom it may concern: l

Be "t known that I, RAYMOND WELLS, a citizen of theU'nited States, and a resident of ltlomer, county of Cortland, and State of New York, have invented a new and useful Improvement in" Methods ofk 'Extracting Values from'Garba'ge and the-like, of 'which the following is a specification, the princlple ofthe invention being herein explained and the best inode in which I have contemplated applying that principle, it from etheranventions;

In the usual method of carryingout vthe reduction cf garbage,` the moisturegis elmii nated andfthe grease removed jfrom'the ref siduum by means of a bath ofsolvent tixedia" having a higher boiling point thanA water. VAs a result osuch processing theretakes l place in the residuuni a certain change 'which renders thelmaterial unt for stockl'feeding 'I ,4 t refuse and raw materials of fish, vegetable purposes, and limits its useto thatof a fertilizer. VSo far as I am aware thischange isl not determinable by chemical means, al-

though it has been ascribed bys'ome investigators to a peculiar change' 1n .the protein bodies andpossibly tothe elimination of thel so-called vitamins.

Whatever the reason, the fact' remains that the tankageresulting 'from the degreasing of organic materials, by means of volatlle solvents, renders .them either ,wholly or in lpart non-nutritious, so thattlieonly .use for `suchinate'rial heretofore Ahas, been fcrsoll fertilization; this despite thejfact that .in the greener cooked state, prior to suchtreatment for the extraction of the grease, gar` bage is a very desirable' food stuff fonstock,

particularly for hogs, the latterrelisliing it and flourishing upon it. It has been found practically impossible to dry 'garbage' on a large scale in order to utilize 1t as a food stui', owing to thefact that if heat be' em# ployed in such drying process, thel starches 'are freed, with the consequentlyjormation of a stiff, sticky binding material. This, together with the sugars present, rrenders the mass extremely diiicult to handle, causing 1t to ball up if stirred, and when thus' ballad up further drying s-Very slow, slnce heat cannot geteaccess to the inner balls or lumps that are' forme In any such 4drying operation, moreover,

so as to distinguish portions ofthe- ASpeciication of Letters Patent.A` Patented June 24, 1919, applicaties inea Jaaurya, 191s.. serial mi. 209,815.

l the grease in the-originalarbage of course remains in the tankage, an as it is the rmost valuable portion of the arbage, this occaslons considerable financial` loss. Inother The present improved process for treatinglgarbage and like material has as its obj ject the `extraction of the grease without rendering the residual tankage unavailable garbage,.in which would be included abate' toir land. rendering-house oi'als and the or meat canner'ies, but it is lequally adaptable for the extraction `of the' essential oils from seeds, .beans substances.

and other oil-bearing vegetable i for use as a food. t At the same time othervl i values 1n the original material are recovered,

vTo the accomplishment of the foregoing and related objectsthe invention, then, coijsistsof the means and steps hereinafter fully described and vparticularly pointed out Ain* the claims, the `annexed drawing and the lfollovsfing description setting forthin detail certain means and one mode pt .carrying out the Invention, wh1ch, however, illustrate but one of various ways in which the principle a of'the'inventionmay be used.

wIn said annexed Vdrawingzw- The single figure there appearing is a side t elevational view, more or less diagrammatic,

of apparatus for carrying out my improve-tl process or method.

In carrying out such process ormethod,

the material to be treated, for example munisteel 4constructron and capablel of being tightly closed. In the drawing, `only one such tank 1. is illustrated.; the number of such p tanks, however, will of course de end uponthe capacity of the plant, and thelr size will be varied to comport with the size of the associated reduction tank. ylr'eferably such hole for filling, such manhole being capable tank 1 is of general cylindrical form, with a conical bottom, a valve 2 of adequate size forming the bottom outlet. The top of the tank has a vapor outlet 3 which leads toa small condenser -it for the condensation of odors, and is furtherprovided with a manhole 5 for filling such manhole being capable more kprovided interiorl with a perforated steam coil 6, which should be of considerable' size, so that the mass may be heated as speedily as possible, and also withanother perforated pipe 7 for the addition of malt -infusion an will be presently described.

As soon as'the tank has Ibeen vfilled to the proper level, live steam is admitted through the steam coil 6, and the material raised to the boiling point and there kept for several hours. The object of this treatment .is to rupture the starch cells and cause the starches, gums and sugars to gointo sola,- tion. Contrary to the usual method of procedure in the decoction of grains and potatoes, it has been-found unnecessary to digest the material under pressure, in order thus to liberate the starch, thisy possibly being due to the fact thatl vfree organic acids are present in the mass in conslderable Atrin. When the proper saccharizing temperature is reached, 0.5 per cent. Iby weight of. ground malt is fed, in the form of an infusion in water', through the pipe 7 steam being at the same time turned on momentarily through the coil 6,` in order to agitate and miX such malt with the mass of cooked material. Cooling of the latter is thereupon allowed to continue until a temperature of approximately 90, F. is reached,

'the period required for such cooling being sufficient for theconyersion of the starches into sugar and dextrin by the malt as may be determined by the familiar iodin test.

vAt this stage, yeast is added to the'mass through the same pipe 7'through which the malt was fed, such yeast being added in the proportion of five pounds to one ton of garbage inthe original loading, or mass. Fermentation will ordinarily start in about two hours, and is desirably allowed to proceed forfrom thirty to forty hours. During such fermentation, the gases, which are given olf, are discharged through the vent pipe 3 and washed of any disagreeable odor by the con yeast at appropriate times, as

'denser 4. VAt the end of the 'fermentation period, the original mass of coarse rough garbage, has been broken up by the cooking, saccharizing and fermentation, into a semiliquid mass of fiber, nitrogenous bodies,

grease, inorganic salts and water, the alcoholv "11 for the purpose of heating such tank and its contents, and with stirring arms 12 carried by a central vertical shaft 13, such arms lying close to the bottom of .the tank, as shown in the drawing. The tank is also provided with a door 14, preferably in its side, for the removal of material from its interior, with a pipe 15 for supplying hot water to such interior,l and with a'series of vertically spaced outlet pipes 16 for the withdrawal of liquid from said tank,'a s will bepresently described. All of the aforcsaid pipes are of course controlled by valves," as need not be specifically noted. v

Following transfer ofthe fermented mass from tank 1 to tank or chamber 10approximately twenty-five per cent. ofthe water content of'such mass is eliminated by the application offbeat, z'. e. by introducing steam 1nto]acket 11. This water` passes off through pipe `17 connected with a, condenser 18, and carries with it the. entire available portion of alcohol.

The residue in chamber 10 is stillvery wet and sloppy, and by action of the steam in the evaporatlon step just described, together i with the agitation; attending the operation, ,i produced by rotating shaft 13 and stirring arms 12, the grease will be brought to thc surface of the mass to a greater or less extent. Such grease is found floating on the top, but so close to the mass of ber which constltutes the tankage proper, that hand skimming, obviously impossible on a large scale, would alone free it' from such mass.

4 For this reason i of floating ofi' -such grease by introducing carefully on the topfif the mass boiling water through pi e 15 in suiicient quantity to form a layer o water belowsuch layer of grease. This layer of water is then withdrawn through. one or the other of the outlet pipes 16, and in passing out carries with 1t a large portion of the supernatant grease. This process of fioating with wateris' repeated several times, until the amount of grease left behind is reduced toa minimum. Practically all of that which originally was found floating on the top of the mass can`bcl removed in this way, as well of coursc as all or the water that was added for the purpose of eecting such removal. The water, with I have evolved a method l i siduum will rarely contain over tento twelve per cent. of grease., Thus in a ton of garba e, contalnlng four per cent. of grease.

Y eig ty pounds are theoretically available.

Such garbage will ordinarily contain ap! proximately twenty-two percent. of solids .which, byfermentation and'the elimination of' the starch and sugar thereby accomplished, is reduced to 'fifteen per cent., t'. e. three hundred pounds of solid matter per ton. If the residual solid matter, after the extraction of the grease by the method of flotation just descrlbed above, contains only ten per cent., it'will be evident that fifty pounds of the original eighty pounds. contained in the garbage, or 62.5 per cent., has been recovered. .The grease remaining in this4 residual mass or tankage is of value .only as it is of value'as a food stu".

After the removal 4of the 'grease in the fashion just described, the residual mass 1s then dried byi the application of further.

heat through 4thejm'ediumof., the steam 'In view of the elimination of the of the grease, there is no longer any tendency of the mass to ballfup, and the drying is accomplished without diiiiculty. ,The resulting" vtankage contains the Y grease not :eliminated by liotation, but'is otherwise no @of different from the original fermented mass,

' `save that it is dryand in a convenient form Vthus available as a food stuff, the

,appears-at the same time to extract other undesirable elem'entsjasV well, which frequently discolor -the grease. At the same time the cost (if/operation ,is greatly reduced, compared' with processes in which alsolvent is employed,"notu .Only becauseof the more compact apparatus Aand `lessened I manipulation, butthe. investment in experi`- a'sive solvent tied upin processie ofcourse .saved, aswell .as the losses due tosuch` waste.

Mot" solvent as necessarily occurs incidentally 'ce' 10 need not {be described,V detail. Y Such,

to its handling. l At the l,sa1ne1time albsolute safety and freedom from fire risk V1s secured. The subsequent treatment of 'the lalcoholic water 0r wash. obtained bythev preliminary heating of the fermented mass in chamber Jacket, without, however, addingl any sol-l vent. starch andsug'ars and of-theimajor portion the original mass; driving starches, su greases or ats, the steps which consist in wash is rendered neutral with lime Water, and concentrated in any preferred type of alcoholic still; or, if desired, it need not be rectified and concentrated at all, bu-t may be treated as a vinegar liquid, and by suitable process converted into weak acetic acid, and ultimately into acetate of lime or acetone.

lOther modes of applying the principle of my invention may be employed instead of the one explained, change being made as regards the method herein disclosed, provided the step or steps stated by any one of the following claims or the equivalent of such stated step or steps be employed.

I therefore particularly point out and distinctly claim as my invention 1. In a method of recovering values 'from garbage and like materials containing starches, sugars or gums as' well as oils, greases or fats, the steps which consist in fermenting such iirst-named ingredients in the original mass; driving oft the alcohol thus produced together with a portion ofthe water; and then removing such of the oils, greases lor fats as rise to the top of the resid-ual mass.

"2. In a method of recovering values from starches, sugarsor gums as well as oils,

Igreases or fats, the steps which consist in fermenting such inst-named ingredients in -theroriginal mass; driving off the alcohol thus produced together with a portion of the water; removing such of the oils, greases or. .fats as'rise to the top of the residual mass and then driving off the water remaining in such mass, ysoas to leave the latter practically dry. ji 3. In a method of recovering vvalues from garbage and likeA materials containing starches, vsufgars or gums as well as oils, reases or. ats, the steps which consist in ermenting such first-named ingredients in off thealcohol thus produced together wit a portion of the water; and then floating off with hot water such of the oils, greases or fats as rise the g rtop of the residual mass.

4. In a method of: recovering values from i garbage and like y materials containing rs or gums as fwell as oils,

erxnenting such'first-named ingredients in `the 'original mass; driving olf the alcohol thus producedtogether with a portion of the Water; floating `olwith hot water such of rthe oils, greases or fats as rise'to the "to of the residual mass; and -then'driving o the water remaimn in suchv mass,so as to leave eeovering values from the original mass; heatingthel latter so as to drive ont' approximately twenty-five per cent. of the water resent, the latter carrying With it the alco ol produced by such fermentation; ioating olf with hot water suchof the oils, greases or fats as rise to the tog 6. In a methodiof recovering values from garbage and like materials containing starches, su ars or gums as Well as 011s,

eases or ats, the steps which consist'in ermenting suchfforst-named i ingredients' in the original mass; heating the latter so as toy drive oil' approximately' twenty-live per cent. of the water present, the latter carryfingl with it the alcohol produced by vsuch fermentation and the oils, jgreases or fatsA rising to the top of the residual mass; introducing i l a layer of hot Water beneath such oils,

such oils, greases or fats floating thereon ;`A

` massuntil the Water remaining therein greases or fats; drawing on' such water with and then heating and stirring such residual Y practically all driven oil'.

- 7.` In a method of recovering values from garbage and like materialsV containing starches, sugars orgums as Well as oils, greases or-fats' the stepswhich consist in YcookingF the original mass; `thereupon saccharizin the same and' adding 1a suitable yeast, wvereby such first-named ingredients Aare converted linto alcohol or derivatives thereof; driving'of the alcohol thus pro` ducedl together with a portion of the water;

and then removing such of the oils, eases or fats as rise to the top of the residua mass.

8. In a method of recovering values from garbage and like materials containing? starches, sugars or 'gums as Well `as oils,

then drivingoii` the Water remaining insuch j mass, so as to leave the latter practically dry.

y9. `In a method of recovering values from. garbagey and like `materials containing rs orgums as well asioils,`

starches, su

greases or ats, the steps which consist in y treating a mass of such material so as to cause the voils, rease or fats to rise to the top; and then outing the same off with hot water.

' 10. In a method of recovering values from garbage and Alike materials containing starches,vsu ars orgums asy well as oils, greases or ats, the steps which consist in treating a mass ofk such material so as to cause the oils, grease or fats to rise to the top; introducing a layer of hot water beneath such oils, 0'reases or fats; and'then drawing oil' suc water with such oils, greases or fats floating thereon. A v Signed by me, this-204 day of December` f vRamstein) WELLS.

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